Soft in the inside, crunchy on the outside, these freshly baked rock buns AKA rockies will make your heart sing.
Last year, I was on some rock buns madness. I was baking rock buns everyday pairing different ingredients. From condensed milk rock buns which was soft and not like the traditional familiar one, to egg-less ones which was a total disaster (huh! Baking without eggs, lets save it for another day), coconut rockies which was pretty amazing, etc.
This rockies recipe produces a sweet, moist in the inside, hard on the outside pastry.
- 220 g pastry flour
- teaspoon I baking powder
- 120 g margarine
- 50 g sugar
- 1 beaten egg
- 2 tablespoon milk
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Pre-heat oven to 200˚C and lightly grease a baking tray.
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Sieve flour and baking powder together into a bowl.
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Add in margarine, using a fork, mix together till mixture resembles breadcrumbs.
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Add the sugar and mix well.
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Add in egg and milk, mix thoroughly making sure not to over mix. The dough will be slightly stiff.
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Using two forks, scoop small molds of dough onto prepared baking sheet leaving some space in between.
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Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean.
*Do not over mix as over mixing might lead to chewy and hard rock buns.
*Best eaten warm.
Hope you liked this, later as I relax with these rockies and tea like the British. Oh no, this weather not good for hot tea! Let’s do it with iced tea.